Poultec provides a range of Short Courses, at its facilities at South Green Park, Mattishall.  South Green Park is located in Mattishall, between Dereham and Norwich.  Alternatively we are able to also deliver courses in your work place and tailored to your specific requirements, should you have sufficient numbers.

Many of the short courses delivered are accredited as meeting nationally recognised qualifications.

All prices quoted below are exclusive of VAT.  VAT will be charged at the current rate.

Healty & Safety

CIEH Foundation Occupational Health & Safety (Level 2)

£62 per candidate — 1 day


The CIEH Foundation Certificate in Occupational Health and Safety supports businesses in their legal obligations to ensure employees are protected from harm.This course is ideal for those wishing to develop knowledge of health and safety issues in the workplace and the legislation and regulations relating to maintaining a healthy and safe working environment.Upon completion of this course you will understand your role and responsibilities in reducing risks and supporting health and safety in the working environment.Who is this course for?• Suitable for individuals at all levels within employment• Employers looking for an induction or professional development course for employees

ENQUIRE   18 Feb 2019 – 09:00 to 16:00 — 14 spaces available


CIEH Intermediate Occupational Health & Safety (level 3)

£340 per candidate — 3 days


The CIEH Intermediate Certificate in Occupational Health and Safety will benefit anyone working in a supervisory position under an occupational health and safety management role in any work context. With a focus on the role of supervision, learners will develop the essential knowledge and understanding to enable them to discharge health and safety responsibilities.Upon completion of this course you will understand your roles and responsibilities for the health and safety of others, as well as be able to effective shape management processes and procedures designed to ensure the safety of your employees. Who is this course for?• Managers and supervisors within a workplace• Learning and development coaches

ENQUIRE   13 Mar 2019 – 13:00 to 14:00 — 16 spaces available


Food Safety

No courses found at the moment.

Management

No courses found at the moment.

Teaching

No courses found at the moment.

Butchery

Added Value and Speciality Cuts

£60 per candidate — 3 hours


Make use of the cheaper and the less well known cuts to help to add profit and yield to your business.  Add something different to your display and give your customers a wide choice of meals that can be easily cooked when time is short.

ENQUIRE   18 Sep 2019 – 09:00 to 16:00 — 8 spaces available


BBQ Cuts for the Summer

£60 per candidate — 3 hours


This course is primarily aimed at the butcher or small holder/farm shop  operator, increase your sales and create appealing displays to maximise your yield and profit margins .Using only fresh local meat, vegetables and fruit to make that something different that is a change from the ever popular burgers, sausages and kebabs. Suitable for the keen BBQ enthusiast to gain knowledge and experience for products they can produce at home.

ENQUIRE   15 May 2019 – 09:00 to 16:00 — 15 spaces available


Christmas poultry

£60 per candidate — 3 hours


It`s that time of year again ,don`t be all bah humbug at Christmas ,learn to prepare that centre piece for Christmas dinner  in a new and creative way .This practical and hands on course gives the opportunity to try your hand at producing something that bit different for Christmas. During this course you will learn how to prepare poultry to produce that stunning centre piece for Christmas dinner.

ENQUIRE   04 Dec 2019 – 09:00 to 16:00 — 15 spaces available


Game butchery

£60 per candidate — 3 hours


This course will show how to dress and prepare various species of game( dependant on availability) before moving on to give practical hints and tips on how to produce ready to cook whole products through to different cuts, joints as well as breaded and stuffed products for everyday use or that special occasion.

ENQUIRE   20 Nov 2019 – 09:00 to 16:00 — 15 spaces available


Pork butchery – Side of pork, primal cutting

£60 per candidate — 3 hours


This course is primarily aimed at the butcher or small holder/farm shop  operator, showing how to split a side of pork to obtain the best yield before moving on to explain and show what can be produced from these primals to maximise the yield and profit margins .

ENQUIRE   19 Jun 2019 – 09:00 to 16:00 — 15 spaces available


Sausages and Burgers

£60 per candidate — 3 hours


Create your own recipe for sausages and burgers making use of fresh and dried spices and different meats.  All aspects of sausage and burger making are covered from mixing, mincing to making and linking the sausages and adding additions to burgers to make these more exciting for the BBQ.

ENQUIRE   17 Apr 2019 – 09:00 to 16:00 — 8 spaces available


Spring lamb - whole lamb and primal cutting

£60 per candidate — 3 hours


A practical  and hands on course that covers the primal cutting of a whole lamb  through to secondary butchery and will produce products ready for sale or for your own consumption. This course is suitable for the  small holder who rears a couple of lambs for their own use.

ENQUIRE   20 Mar 2019 – 09:00 to 16:00 — 15 spaces available


Venison Butchery

£60 per candidate — 3 hours


Venison is a lean and healthy option for many people and now is available to all.  Learn how to split a whole carcase to make the best use of all the cuts, including cutting steaks and rolling joints.  Prepare something different for that special occasion as well as different uses for the less popular cuts.

ENQUIRE   20 Feb 2019 – 09:00 to 16:00 — 8 spaces available


First Aid

QA Level 3 Award in Emergency First Aid at Work (RQF)

£95 per candidate — 1 day


The QA Level 3 Award in Emergency First Aid at Work (RQF) is a regulated and nationally recognised qualification designed for those who have a specific responsibility at work, to provide first aid in a range of emergency first aid situations. It is also ideal for people who have a specific responsibility to provide basic first aid in voluntary and community activities.During this 1 day course, Learners will develop the skills and knowledge needed to deal with a range of emergency first aid situations, including: managing an unresponsive casualty, CPR, choking, shock, wounds and bleeding and minor injuries.

ENQUIRE   18 Jan 2019 – 09:00 to 16:00 — 7 spaces available
ENQUIRE   11 Apr 2019 – 09:00 to 16:00 — 12 spaces available
ENQUIRE   11 Jul 2019 – 09:00 to 16:00 — 12 spaces available


Information Technology

No courses found at the moment.

Poultry

NVQ Level 2 Proficiency Award in Poultry Meat Inspection

This course is aimed that people that work in the poultry industry who have an interest in learning the Anatomy, Physiology and Disease of poultry and who would like to further their knowledge The course includes: a two day, classroom based training for food safety in the poultry industry and Anatomy; Physiology and disease of poultry where they will learn about the digestive system of poultry along with numerous diseases. The course delegates will collect evidence during the course by doing task activities, and a written exam at the end to check competence and knowledge gained. The candidates then have two separate online assessments to measure practical skills and ability.

Level 2 Award / Certificate for Proficiency in Protecting the Welfare of Animals at Time of Killing

These qualifications assess and confirm the competence of individual learners in the workplace in the protection of animals or birds at time of killing. The units of the qualification must be selected to reflect the areas of work and the animal species which an individual is responsible for, or working with. The units within this qualification cover all species, including chicken, turkey, duck, goose, farmed game bird, ratite, bovine, ovine/caprine, porcine, equine, large game and lagomorph. Learners are assessed carrying out their duties by a qualified assessor and must also complete questions to demonstrate their knowledge.

Poultry Welfare – Broilers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements. Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Chicken Breeder

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality and factors effecting hatchability

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Turkey Grower

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Turkey Breeder

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg Quality and factors effecting hatchability
  • Artificial Insemination

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Hatchery

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Incubation
  • Hatch and despatch
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Duck

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality and factors effecting hatchability

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Catching and Handling

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Catching and Handling techniques
  • Humane disposal

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Free Range Chicken Layers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Egg quality
  • Range management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Poultry Welfare – Free Range Broilers

Attending this course will allow learners to successfully identify factors that affect animal welfare and how procedures and practices protect welfare of animals in their care. Learners are given an overview of legislation and assurance scheme requirements.

Topics covered also include;

  • Stress prevention
  • Signs and symptoms of ill health
  • Feed, water and environmental provision
  • Humane disposal
  • Range management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Farm Hygiene & Biosecurity

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. The courses give an overview of common infectious diseases, as well as notifiable diseases. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH.

Topics covered also include;

  • Good biosecurity practices
  • Hygiene monitoring
  • Terminal cleaning and disinfection
  • Chemical Usage
  • Waste Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Hatchery Hygiene & Biosecurity

This course looks at the routes of disease transmission and how putting in simple practices can prevent the introduction or spread of disease. The course gives an overview of how to maintain good standards of hygiene and biosecurity in a hatchery environment. Learners look at the stages of successful cleaning and disinfection, as well as having an overview of COSHH.

Topics covered also include;

  • Good biosecurity practices
  • Hygiene monitoring
  • Terminal cleaning and disinfection
  • Chemical Usage
  • Waste Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Introduction to Commercial Free-range Egg Production

This course is aimed at new entrants to the industry and gives an overview of the following topics:

  • Housing
  • Equipment
  • Welfare
  • Hygiene and Biosecurity
  • Egg Quality
  • Feed and Water Requirements
  • Range Management

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Environmental Awareness

Attending this course will allow learners to gain a greater understanding of current environmental issues effecting poultry production and a general over view of current issues, increase their knowledge of relevant environmental legislation, create a waste management plan / environmental policy for their site and improve your knowledge of new renewable energy sources.

Topics covered also include;

  • Environmental issues
  • The Law
  • Water Costs and Savings
  • Water Pollution and Prevention
  • Energy
  • Reducing and Recycling Waste
  • Environmental Policy

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Heat Stress

Heat stress not only causes suffering and death in the birds, but results in reduced or lost production and hence adversely affects the profit from the enterprise. This course will give learners a greater understanding of the following topics;

  • Causes of heat stress
  • Signs and symptoms
  • Prevent strategies

This workshop contains both interactive activates as well as theory based learning. All learners are given copies of relevant codes of practice and comprehensive notes.

Gait Scoring

This course will give learners the opportunity to learn how to carry out Gait Scoring to allow practical exercises to be carried out on-farm.

The course explores the causes and symptoms of leg weakness in Broilers and also allows learners to practice scoring birds using video resources.